Veggie Cobb Salad: A Luscious Lunch

Veggie Cobb Salad: A Luscious Lunch

I’m not a huge salad eater; I can only have about one every few days before I get REALLY tired of them. If I’ve been eating a lot of “beige” food – dairy, grains and starch – a filling salad like this one replenishes my vegetable needs. I always make salad dressing from scratch – it’s quick, cheap, and free from added sodium and preservatives in grocery store brands.


1 big handful Organic Baby Spinach (always choose organic – for a buck more, it’s crisper and lasts way longer in the fridge)
1/2 Fresh Tomato chopped into chunks
1/3 Cucumber, halved lengthwise and sliced
1/4 avocado, sliced
2 free-range eggs (a little pricier, but puts my conscience at ease. Chickens are both delicious and cute.)
Homemade Dressing (olive oil, honey, lemon juice, garlic, ginger & tamari)
Season with freshly ground Black Pepper and roasted Sesame Seeds (I buy them pre-roasted at Asian corner stores – they’re stupid cheap there.)


1. Set water to boil (deep enough to cover an egg.)
2. Chop and slice your avocado, tomato and cucumber. Watch water – when it boils, place eggs in for 3-4 minutes, then remove pot from heat and leave for 5-6 minutes, eggs still in.)
3. Place big handful spinach on plate, and cover with chopped veggies.
4. When eggs are done, remove from still-hot water w a spoon, and peel off the shell. If too hot, wait another couple minutes. Slice eggs with a smooth, unserated blade, and place on salad.
5. Drizzle with dressing.
6. Crack black pepper & sprinkle sesame seeds on top.

Done! Eat with a glass of not-from-concentrate fruit juice, and a piece of sprouted-grain toast if you’re extra hungry.


Protein: 10 g (not a WHOLE lot, but the fibre in this one really fills you up)
Time: < 15 min
Cost: Super cheap.


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